Lamb and Beef Meatballs in Spiced Tomato-Mushroom Sauce
A flavorful one-pot dish featuring tender lamb and beef meatballs simmered in a rich spiced tomato-mushroom sauce, topped with feta and pine nuts.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 1 can (28 oz) crushed tomatoes
- 8 oz mushrooms, sliced
- 1 large onion, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 cup crumbled feta cheese
- 1/2 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
Preparing the Meatballs
- In a large bowl, combine ground beef, ground lamb, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined.
- Roll the mixture into golf ball-sized meatballs; aim for about 16 meatballs.
- In a large skillet, heat a tablespoon of olive oil over medium heat and sear the meatballs until browned on all sides.
Creating the Sauce
- In the same skillet, add more olive oil if needed, then sauté diced onion and sliced mushrooms until the onion is translucent and mushrooms are golden, about 5-7 minutes.
- Pour in crushed tomatoes, paprika, cumin, cinnamon, salt, and pepper. Stir to combine.
Bringing It All Together
- Gently place the browned meatballs into the sauce, cover the skillet, and let them simmer for 25-30 minutes.
- Before serving, sprinkle crumbled feta and toasted pine nuts over the top.
Notes
Don't overmix meatball ingredients to avoid toughness. Substitutions for feta can include goat cheese or omission. Consider meal prepping by freezing half of the meatballs.